Tuesday, April 5, 2011

Cajun Spiced Fish Tacos

Good evening and welcome to Everyday Meals! I'm your recipe blogger, Mandie. Today, we are going to have fun with some fish tacos. Let's do a little background history on fish tacos, shall we? Fish tacos originated in Baja California in Mexico. They typically consisted of a fried or grilled fish encased in a taco shell, soft or hard, with lettuce, pico de gallo, sour cream or other sauces. To this day, fish tacos are most popular in California, Washington, and Colorado. They can locally be found at a street vendor's cart where they are sometimes sold. Still, other stories would claim that Ensenada, Mexico is the birth place of fish tacos. Either way, fish and tortillas go back along time. So, now that we know a little history, we can begin our recipe!

Cajun Spiced Fish Tacos

You will need:

  • 1 pound of white, flaky fish fillets such as tilapia, catfish, or halibut
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons Cajun seasoning spice blend
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup fat free sour cream
  • 1/4 cup light ranch salad dressing
  • 2 teaspoons white wine vinegar
  • 2 teaspoons freshly squeezed lime juice
  • 2 tablespoons fresh chopped cilantro
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 2 cups shredded green cabbage
  • 8 (6 inch) soft flour tortillas
  • 1 (8 ounces) jar mango chutney

Are we still all together? Excellent. Let's continue.

  1. Cut the fish fillets into 1 and 1/2 inch slices and place in a dish. 
  2. In a small bowl, whisk together the olive oil, lime juice, Cajun seasoning, salt, and pepper. 
  3. Pour the marinade over the fish and let marinate for 20 minutes. 
  4. In a bowl, mix together the sour cream, light ranch salad dressing, vinegar, lime juice, cilantro, salt, and pepper. 
  5. Add the shredded cabbage and stir to combine. 
  6. Remove the fish from the marinade and grill on a preheated grill, pan sprayed with nonstick spray over medium-high heat. 
  7. Cook the fish for around 3 minutes on each side. 
  8. Remove from grill and set aside on a plate. 
  9. Heat the tortillas in the microwave for 30 seconds. Assemble the tacos by placing a few slices of fish on each tortilla. 
  10. Add a couple of spoonfuls of mango chutney on top of the fish. 
  11. Top with a pile of slaw and a few cilantro leaves. 
  12. Serve!

And there you have easy fish tacos that will leave anyone drooling for more. I hope you all enjoyed them and I will catch you all tomorrow! Good night!